HUNGRY GIRL Chicky Pad Thai

By Castrofilippo

PER SERVING (1/2 recipe, about 2 1/2 cups)
285 calories
4g fat
625mg sodium
32g carbs,
9g fiber
13g sugar
34g protein

Ingredients

• 2 bags House foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
• 2 tablespoons ketchup
• 2 tablespoons lime juice
• 1 tablespoon sugar-free apricot preserves
• 2 tablespoons crushed dry-roasted peanuts
• 2 teaspoons brown sugar (not packed)
• 1 teaspoon reduced sodium/lite soy sauce
• 1/4 teaspoon chopped garlic
• 1/4 teaspoon crushed red pepper
• 1/2 cup fat free liquid egg substitute
• 6 ounces raw boneless lean chicken breast, cut into bite sized pieces
• dash each salt and black pepper
• 2 cups chopped broccoli
• 1 1/2 cups bean sprouts
• 3/4 cup 1-inch scallion pieces
• Optional: chopped fresh cilantro

Details

Servings 2

Preparation

Step 1

1. Use a strainer to rinse and drain noodles well. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears, and set aside.

2. to make the sauce, in a small bowl, combine ketchup, lime juice, preserves, peanuts, brown sugar, soy sauce, garlic and crushed red pepper. Stir thoroughly and set aside.

3. Spray a wok or large skillet with nonstick spray and bring to medium-high heat on the stove. Add egg substitute and scramble until fully cooked, about 2 minutes. Transfer to a bowl and set aside.

4. Remove wok/skillet from heat, re-spray and return to medium-high heat. Add chicken and son with salt and black pepper. Add broccoli, bean sprouts, scallion pieces and 2 tablespoons water. Stirring occasionally, cook until chicken is no longer pink and broccoli is tender, about 4 minutes.

5. Add sauce to wok/skillet, stir to evenly distribute, and continue to cook until sauce is hot, for about 2 minutes. Add scrambled egg substitute and noodles, mix well and continue to cook until contents are hot and chicken is full cooked, about 3 minutes.

6. If you like, season to taste with additional creushed red pepper and/or top with cilantro.

Serve and enjoy !